A Study on the Influence of Different Types of Dough on the Sensory Evaluation of Toast
碩士 === 康寧大學 === 休閒管理研究所 === 104 === This research applied different flours to make sliced bread, using straight-dough with bread improver, as well as sticky-dough and sponge-dough without addition of chemical components and artificial flavors respectively to produce the sliced bread. Low-temperature...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/82955053174269760454 |